1. Buy a high-powered gas grill. 2. Light grill and set all burners on "kill."3. Wait for grill to come up to max temperature. 4. Using tongs, briefly wave streak in general neighborhood of grill. Touching grill grate is optional. 5. Eat the properly rare steak.

shmenguin wrote:what's your take on a smoking pan? does it always mean your oil is burnt/ruined? or is a little smoking ok?

Not necessarily. I mean, it depends on how much smoke you're talking about. If you mean the bit like in the video where it's just at the outset of hitting the smoking point of the oil, you're fine. In fact, that's how hot you want it. But if you're talking about something like thisthen that's bad.

If oil is smoking, then by definition it is burning. Oils with high smoke points tend to not get all funky when they smoke, but other oils (like EVOO) come over all bitter and rancid. That's why you want to avoid high-heat cooking if you're using EVOO.

Shyster wrote:As I always say, there's only one way to cook a steak: barely.

however, i think i got a lousy cut. my favorite steaks are new york strip/porterhouse. thats what i order at steakhouses. i stopped in whole foods looking for a porterhouse but picked a ribeye because i thought it looked really good.

ive only had ribeye one other time - at a texas roadhouse. i know thats not quite mortons quality but its got to be better than eat n park. but i thought it was really fatty. i know its supposedly the most marbled cut, but i didnt think that meant full of chewy fat.

i picked up a skillet at target and stuck it in the oven until it was about 500 degrees. then i pulled it out and cooked my steak on it. i flipped it ever 15 seconds for 6 minutes. i was really happy with the charring but it was a tad too rare for my preference. i order medium rare usually.

i think i just dont like ribeye. im gonna try a new york strip sunday evening to see how i like that. excited to cook some chicken on this skillet though.

If Ponderosa quality is what you're after, I suggest you first bring the steak to room temperature, then season it with dirt and pebbles from your driveway, then marinate it in your family pet's urine, then put it in a pan with multiple other steaks prepared the same way and cook in the oven. When it's done be sure to let it sit under heat lamps for a few hours

i tried a filet mignon tonight. 2 minutes on each side of the skillet, 2 in the oven. i was much much happier with the outcome. a bit of a charred crust and rare inside. i think i couldve even cooked it a big longer for my preference.

pittsoccer33 wrote:i tried a filet mignon tonight. 2 minutes on each side of the skillet, 2 in the oven. i was much much happier with the outcome. a bit of a charred crust and rare inside. i think i couldve even cooked it a big longer for my preference.

just thrilled im on the right track with this skillet finally.

Make sure to read care instructions for your cast iron. It's not like others!!!!!

Don't clean it with dish soap or a brush. Heat it til it's warm to the touch but still safe to handle, add a couple tablespoons of coarse sea salt, and wipe down with a paper towel until all the stuck bits are gone.

tifosi77 wrote:Don't clean it with dish soap or a brush. Heat it til it's warm to the touch but still safe to handle, add a couple tablespoons of coarse sea salt, and wipe down with a paper towel until all the stuck bits are gone.

tifosi77 wrote:Don't clean it with dish soap or a brush. Heat it til it's warm to the touch but still safe to handle, add a couple tablespoons of coarse sea salt, and wipe down with a paper towel until all the stuck bits are gone.

thats basically what i did. just heated it up a bit and wiped it off with a paper towel

shafnutz05 wrote:Once I grilled steak for the first time, the thought of broiling steak (or even pan searing it) made me want to throw up. Obviously grilling 24/7/365 isn't an option for a lot of people.

ha-ha ... I keep the grill in the garage in winter....open the door, put grill right outside, grill away!

Mr. Colby wrote:If Ponderosa quality is what you're after, I suggest you first bring the steak to room temperature, then season it with dirt and pebbles from your driveway, then marinate it in your family pet's urine, then put it in a pan with multiple other steaks prepared the same way and cook in the oven. When it's done be sure to let it sit under heat lamps for a few hours